Hommus

The first 6 weeks of my journey wasn’t very creative in the kitchen.  It looked nice with all its colour and tasted great and I discovered that you really have to forego that idea of what constitutes tasty from your old diet (laden with sugar, salt, oil) and start again.  But it’s still nice to have something people don’t look completely askance at.  So, now that I feel I have a handle on what I can (should) and can’t (shouldn’t) eat, it’s time to get a bit more creative in the kitchen! 

My first attempt at making something ETL (Eat to Live) friendly was hommus.  This middle eastern dip is made mostly from chickpeas (a.k.a. garbanzo beans) although bought versions and most recipes include a lot of olive oil in it.

Here’s my amended recipe:

HOMMUS

1 tin (450g) chickpeas, drained, rinsed thoroughly  (or approximately 1 ¼ cups of cooked chickpeas (soaked overnight, rinsed, fresh water added, brought to boil and then simmered till tender).

1 clove garlic, minced

1 ½ tablespoons of water

3-4 tablespoons lemon juice
1 ½ tablespoons tahini (ground sesame seeds)

A good grind of pepper

Throw the lot in the blender and process till mostly smooth, adding a little additional water if the mix looks dry.   You may want to add a little more lemon juice if its not tangy enough for you.

Serve with sliced fresh vegetables instead of crackers.   

Enjoy!